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August 8, 2011
Baked Mushroom-Chicken Marsala
Chicken From The Oven
Prep time:
15 minutesCooking time:
30 minutes“There is really no substitute for the unique taste of marsala. Put leftovers to good use: add 2 tablespoonfuls to cook-and- serve vanilla pudding for the flavor of zabaglione, the famous Italian dessert.”
Ingredients
Serves 4
- 1/4 cup all-purpose flour
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 4 skinless, boneless chicken breast halves (about 4 ounces each)
- 2 tablespoons vegetable oil, divided
- 1 shallot, minced
- 1 clove garlic, minced
- 8 mushrooms, sliced
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 8 ounces angel hair pasta
- 2 tablespoons chopped fresh parsley
Directions
1
Preheat oven to 350°F. Combine flour, pepper, salt and paprika on a piece of waxed paper. Roll chicken in flour mixture to coat. Heat 1 tablespoon oil in a large skillet.
2
Add chicken. Cook until browned, about 5 minutes per side. Place chicken in a small baking dish. Bake for 15 minutes. Heat remaining oil in skillet over medium heat.
3
Add shallot and garlic to skillet. Cook until golden, about 2 minutes. Add mushrooms. Cook until tender, about 5 minutes. Add marsala and boil until thick, about w5 minutes. Add broth.
4
Remove skillet from heat. Meanwhile, cook pasta according to package directions. Drain. Divide among 4 individual plates. Top pasta with chicken. Pour sauce over top. Garnish with fresh parsley.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
When using canned chicken broth, you can refrigerate the leftovers right in the can-don't waste a container. Cover with plastic wrap and store for up to 3 days.
Great Pairings
Italian Chocolate Cookies
If you're out of walnuts, you can either omit the nuts altogether and save the money, or substitute less expensive pecan pieces. Using peanuts is even thriftier, and will yield a rocky-road-type cookie.
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